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RU2016108245A - The method of producing kvass from crackers - Google Patents

The method of producing kvass from crackers Download PDF

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Publication number
RU2016108245A
RU2016108245A RU2016108245A RU2016108245A RU2016108245A RU 2016108245 A RU2016108245 A RU 2016108245A RU 2016108245 A RU2016108245 A RU 2016108245A RU 2016108245 A RU2016108245 A RU 2016108245A RU 2016108245 A RU2016108245 A RU 2016108245A
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RU
Russia
Prior art keywords
crackers
yeast
separation
mashing
microwave field
Prior art date
Application number
RU2016108245A
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Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2016108245A priority Critical patent/RU2016108245A/en
Publication of RU2016108245A publication Critical patent/RU2016108245A/en

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Claims (1)

Способ выработки кваса из сухарей, предусматривающий подготовку рецептурных компонентов, затирание ржаных сухарей с горячей водой и двукратное настаивание с отделением жидкой фазы от гущи с получением квасного сусла, добавление к нему сахара, мяты, изюма и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный топинамбур нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на затирание в количестве около 7% от массы ржаных сухарей, а в качестве закваски используют хлебопекарные дрожжи.A method of producing kvass from crackers, which involves preparing the recipe components, mashing rye crackers with hot water and double infusion with separation of the liquid phase from the grounds to obtain kvass wort, adding sugar, mint, raisins and yeast to it, fermentation and separation of phases, characterized in that that the prepared Jerusalem artichoke is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry, grind yat and served for mashing in an amount of about 7% by weight of rye crackers, and baker's yeast is used as sourdough.
RU2016108245A 2016-03-10 2016-03-10 The method of producing kvass from crackers RU2016108245A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016108245A RU2016108245A (en) 2016-03-10 2016-03-10 The method of producing kvass from crackers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016108245A RU2016108245A (en) 2016-03-10 2016-03-10 The method of producing kvass from crackers

Publications (1)

Publication Number Publication Date
RU2016108245A true RU2016108245A (en) 2017-09-14

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Family Applications (1)

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RU2016108245A RU2016108245A (en) 2016-03-10 2016-03-10 The method of producing kvass from crackers

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RU (1) RU2016108245A (en)

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